Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Food and Wine)   Grill marks? Now you're doing it worng   (foodandwine.com) divider line
    More: Ironic, Roasting, Searing, rosy pink meat, Grilling, Cooking techniques, flip flip, Temperature, Beef  
•       •       •

935 clicks; posted to Food » on 27 May 2020 at 12:05 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



34 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-05-27 11:06:53 AM  
The last thing I'm thinking of when grilling is how the grill marks look, so I'm good.
 
2020-05-27 11:17:59 AM  
Can't get grill marks if you always smoke your meat.
 
2020-05-27 12:12:58 PM  
I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.
 
2020-05-27 12:19:57 PM  
If my meat has no grill marks, I will throw this potato salad on the ground.
 
2020-05-27 12:30:03 PM  
Yeah, the scorch of the grill marks is as much for texture as flavor, so fark off, I'm going to continue to use what has worked for 20+ years.

Then again, I don't break my neck trying to get them.
 
2020-05-27 12:45:30 PM  
Put pot of milk on grill.

Heat grill until milk is boiling.

Put steak into pot.

Boil until well-done and rubbery.

Add jellybeans.

Mmmmmm..... delicious milk steak!
 
2020-05-27 1:03:27 PM  

phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.


Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.
 
2020-05-27 1:31:15 PM  

PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.


Yeah. It's easy to just spend an afternoon reading Amazingribs articles, despite some less than stellar site design.

I like both cast iron and grilling steaks about equally. The grill does have the advantage of not smoking out my entire house and me running around like a chicken with its head cut off because I was too dumb not to disconnect the smoke alarms.
 
2020-05-27 1:32:03 PM  
More cooking bigotry. Is a medium-rare state, or thereabouts, excellent? Yes. Are charred bits of steak (not most, or even a majority, but bits) also excellent? Yes. Variations in texture, in how thoroughly a piece of meat (or vegetable!) is cooked through, and so forth make a dish great, rather than blank evenness, no matter how perfectly it's done.
 
2020-05-27 1:35:46 PM  
Ya know what, I think I'm going to spend the rest of this pandemic figuring out exactly how to perfectly cook a steak on my charcoal grill... granted I'm still stuck at work, but I've seen a lot of amazing steaks at the grocery store lately.
 
2020-05-27 1:40:23 PM  

Tr0mBoNe: Can't get grill marks if you always smoke your meat.


It's so hard to keep lit though
 
2020-05-27 1:42:24 PM  
I have grill marks on my steaks because I grill them.
 
2020-05-27 2:03:06 PM  
it always struck me that grill marks were a way to indicate the food in the picture was grilled but I would never purposely try to burn part of my steak, burger etc.
 
2020-05-27 2:07:17 PM  
Got a Weber gift certificate for my birthday so I picked up the grill insert for grate. Hoping to test it this weekend.

Fark user imageView Full Size
 
2020-05-27 2:09:53 PM  

phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.


It also was noted in Salt Fat Acid Heat, the series on Netflix. Makes sense, though I don't agree that you should grill your steak only once per side. Rather than to continuously turn them, which is the correct way.
Fight me.
 
2020-05-27 2:40:30 PM  

feanorn: More cooking bigotry. Is a medium-rare state, or thereabouts, excellent? Yes. Are charred bits of steak (not most, or even a majority, but bits) also excellent? Yes. Variations in texture, in how thoroughly a piece of meat (or vegetable!) is cooked through, and so forth make a dish great, rather than blank evenness, no matter how perfectly it's done.


I think you misunderstand the author's and Meathead's point. They aren't calling for "bland evenness." They are pointing out that grill marks tend to be an inefficient way of creating a good texture and flavor variation between the internal and external parts of the steak. They want to make the crust more flavorful and more crunchy than grill marks usually provide.
 
2020-05-27 2:42:09 PM  

rillettes: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

It also was noted in Salt Fat Acid Heat, the series on Netflix. Makes sense, though I don't agree that you should grill your steak only once per side. Rather than to continuously turn them, which is the correct way.
Fight me.


You won't get a fight from me. Kenji has a pretty thorough article on why turning multiple times is optimal. Meathead says the same thing in this article.
 
zez
2020-05-27 2:48:32 PM  
I thought the lines were so you knew how to cut it
 
2020-05-27 2:58:58 PM  
 

PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.


Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.
 
2020-05-27 3:00:18 PM  

Mikey1969: Yeah, the scorch of the grill marks is as much for texture as flavor, so fark off, I'm going to continue to use what has worked for 20+ years.

Then again, I don't break my neck trying to get them.


I like to focus on grill marks to help ensure even flipping/rotation and thus even cooking. I don't measure,with a protractor or anything that anal but if the marks are neat and straight, bonus.

Besides, you can't see the marks anyway when the steak is served with a mountain of grilled shrimp and garlic or Cajun butter smothering it.
 
151
2020-05-27 3:13:27 PM  

BunkyBrewman: PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.

Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.


I feel like that would make a hell of a Pittsburgh style steak. 10 seconds on each side, done!
 
2020-05-27 3:24:32 PM  
Thing is it really depends on what your grill is like. My current worn out gas grill has cast iron grates that have more surface area than through slots. I have no issue just preheating it, throwing the meat on and just flipping/moving a few times depending on hot spots and whatnot. I also like to rest some meats and I do have a sous vide set up which I'm not afraid to use.
Maybe this guy knows what he is talking about, but he failed to define such an important thing that it makes the article quite lacking. His technique only works on grill like ??? that can be run 1 sided and still achieve blistering temperatures.

Besides, the cut, the quality, and seasoning/marinade all matter just as much. *shrug*
 
2020-05-27 4:03:26 PM  

151: BunkyBrewman: PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.

Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.

I feel like that would make a hell of a Pittsburgh style steak. 10 seconds on each side, done!


The thing sounds like a jet engine when you go full blast.  heh
 
2020-05-27 4:47:59 PM  

Tr0mBoNe: Can't get grill marks if you always smoke your meat.


You should slow down.
 
2020-05-27 4:48:26 PM  

BunkyBrewman: PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.

Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.


I use one of those to put the final sear on steaks or cook cut up meat.
 
2020-05-27 7:39:29 PM  

anuran: BunkyBrewman: PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.

Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.

I use one of those to put the final sear on steaks or cook cut up meat.


I've always figured it would come at the price of an off flavor from the fuel. If this isn't the case I might have to try it out. I can't see it being how I seat every single sous vide meal but it would be a good way to finish off certain outdoor cooking.
 
2020-05-27 8:06:20 PM  
Grill marks are for Instagram. They have nothing to do with how well your food is cooked
 
2020-05-27 9:57:14 PM  
Those aren't grill marks.

They're marks from where the jockey was hitting it.
 
2020-05-27 10:38:35 PM  

Mikey1969: Yeah, the scorch of the grill marks is as much for texture as flavor, so fark off, I'm going to continue to use what has worked for 20+ years.

Then again, I don't break my neck trying to get them.


You want to get that nice dark brown crust over the whole steak, you get more flavor from the maillard reaction that way..
 
2020-05-27 10:39:23 PM  

BunkyBrewman: PackageHandler: phlegmjay: I made these same points on Fark yesterday! In just a couple of sentences.  So I'm like justified, or something.

/ Not really. I probably first read that from Meathead. Can't remember.

Amazingribs.com is one of the best resources and meathead knows what he's talking about. I have become a convert to cast iron myself. Either reverse seared on smoke then to the cast or sous vide.

I have also tried the afterburner chimney method but it was just way too much work for me. A searzall or flamethrower would probably also work well and be less of a bother but I'm to cheap to buy one.

Hell if somebody really wants grill marks just use some cold grill grates and a searzall to give it inside out grill marks.

Speaking of flamethrowers, I just picked up one from Harbor Freight for $34.99. (the cheaper one without the automatic lighter is $24.99)  Here's a video review for it.

It's a lot more fun than using Roundup on weeds.  But I'm not sure if I'd use it to char steaks anytime soon.


Picked a flame weeder up for the garden myself this year. Already tried searing a steak, and it's too damn hot.
 
2020-05-27 10:40:10 PM  

mcmnky: Those aren't grill marks.

They're marks from where the jockey was hitting it.


thumbs.gfycat.comView Full Size
 
2020-05-27 11:31:02 PM  

PackageHandler: anuran:

I use one of those to put the final sear on steaks or cook cut up meat.

I've always figured it would come at the price of an off flavor from the fuel. If this isn't the case I might have to try it out. I can't see it being how I seat every single sous vide meal but it would be a good way to finish off certain outdoor cooking.


The tip of the primary flame has the most complete production, least soot, least unburned hydrocarbons. Keep to that and you won't get the "torched" taste.
 
2020-05-28 9:33:55 AM  
Grill marks are just a stupidass fashion statement. Oooo, you're wearing Old Gravy!
 
2020-05-28 9:53:23 AM  
I've got a big slab of pink Himalayan salt that I use. Works real nice.
 
Displayed 34 of 34 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter




In Other Media
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.